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Baked Macaroni With Three Cheeses

Total Time

45mins

Prep 0 mins

Cook 45 mins

This macaroni and cheese features a creamy sauce and crisp topping. A great macaroni and cheese requires perfect melding of the pasta and the cheese sauce. To get that, you'll need to ignore conventional wisdom about cooking pasta until just tender (al dente). To help the cheese sauce stick to the pasta, the macaroni is cooked until just beyond al dente, which makes it more absorbent and starchier. This recipe calls for a 3-quart casserole dish, but multiple smaller baking dishes could be used. I clipped this recipe from a newspaper.

I grew up making homemade mac-n-cheese using a white sauce and then adding in cheddar cheese and macaroni, so that part was easy. I had never added other types of cheeses and that really made a wonderful difference in flavor!!! My DS, addicted to noodles, loved this and went back for seconds. I only made 1/2 the recipe and made everything upto the broiling part, then 16 yo DS had a change in plans, so I put it in fridge until today. I left it covered in 350 degree oven for about 35 minutes, then popped it under broiler for a few minutes and it was perfect. Thanks for sharing Lainey. Made for PRMR tag.

Yummy. Next time I will put it in a flat baking pan so I can put more topping on - the topping is great! I like a bit stronger flavor so I think it might be better with a little spicing up - replace some of the Jack with cheddar or asagio or add some dry mustard.